Bart's Recipes
Preheat the oven to 200 degrees. Spread the butternut squash cubes over a baking sheet. Drizzle with a small portion of the olive oil and season with pepper and salt. Toss the cubes so they are evenly coated with oil.
Roast the squash in the oven for twenty minutes until tender. Remove the baking sheet and let the squash cubes cool briefly until lukewarm, so the greens don't wilt immediately.
Make the dressing by whisking the remaining olive oil and apple vinegar together in a large bowl. Add an extra pinch of salt and pepper if desired. Add the cooked beluga lentils, handful of arugula and roasted squash to the bowl. Toss well so the dressing is distributed over all ingredients.
Transfer the mixed salad to a plate or shallow bowl. Crumble the sheep's feta by hand into coarse pieces and scatter over the top. Serve immediately.
